Description

This Halloween Birthday Cake is a rich and festive dessert featuring moist dark chocolate fudge cake layers, vibrant orange buttercream frosting, and glossy chocolate ganache. Perfect for spooky celebrations, it combines classic flavors with striking colors to create an impressive centerpiece that delights both kids and adults.

Ingredients

Scale

For the Cake Layers:

Nonstick baking spray
1 box (15.25 ounces) dark chocolate fudge cake mix
3 large eggs + 2 large egg yolks
1 cup milk
½ cup unsalted butter, melted

For the Buttercream Frosting:

9 cups powdered sugar
3 cups unsalted butter at room temperature (6 sticks)
2 teaspoons grated orange zest (optional)
2 teaspoons vanilla extract
Orange food coloring
3 to 4 tablespoons heavy cream, as needed

For the Chocolate Ganache:

4 ounces semi-sweet baking chocolate, chopped
½ cup heavy cream
1 tablespoon corn syrup (optional)
Black food coloring (optional)

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Instructions

Make the Cake Layers: Preheat the oven to 325°F. Spray two 9-inch round cake pans with nonstick baking spray. In a stand mixer bowl fitted with a whisk attachment, or in a large bowl with a hand mixer, combine the cake mix, eggs, egg yolks, milk, and melted butter. Beat for 2 to 3 minutes until the mixture is well combined and fluffy. Divide the batter evenly between the prepared pans.
Bake the Cakes: Place the pans on the center rack of the oven and bake for 20 to 25 minutes, rotating the pans halfway through baking. Test doneness by inserting a toothpick into the center of the cakes; it should come out clean. Remove from oven and cool on a rack for 5 minutes before turning the cakes out onto the rack. Allow cakes to cool completely before assembling.
Make the Buttercream Frosting: In a mixing bowl, beat the powdered sugar and unsalted butter on low speed until blended. Increase speed to medium and beat for 3 minutes. Add the grated orange zest (if using) and vanilla extract, then beat for another minute until smooth. Add orange food coloring to tint the frosting to your desired shade. Slowly beat in the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake: Level the cakes by cutting off the domed tops with a cake leveler or serrated knife. Slice each cake horizontally in half so that you have four layers. Place one layer on a serving plate or cake stand. Spread a ½-inch layer of buttercream evenly to the edges. Repeat with the remaining layers. Chill the cake in the refrigerator for 30 minutes.
Crumb Coat: Apply a thin layer of frosting to the entire cake to seal in crumbs. Refrigerate again for 30 minutes to set the crumb coat.
Final Frosting: Frost the top and sides of the cake with the remaining buttercream icing. Refrigerate the frosted cake until ready to add the ganache.
Prepare the Chocolate Ganache: Place the chopped semi-sweet chocolate in a medium bowl. In a small saucepan, heat the heavy cream and corn syrup over medium-low heat until it just barely simmers. Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the ganache is smooth. Add black food coloring if you prefer a deeper, darker color.
Finish the Cake: Pour the ganache over the top of the frosted cake, allowing it to drip down the sides naturally. Let the ganache firm up at room temperature before slicing and serving.

Notes

Corn syrup in the ganache is optional but adds shine and flexibility. If omitted, you can add an extra tablespoon of warmed cream to maintain pourability.
Make sure the cakes are completely cooled before assembling to prevent frosting from melting.
Use an offset spatula for smooth frosting application.
Chilling after crumb coating helps achieve a clean, professional finish.
You can customize the buttercream color with food coloring to suit your Halloween theme.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 550
Sugar: 50g
Sodium: 200mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 3g
Protein: 5g
Cholesterol: 110mg